I looooove chocolate ganache. It is probably my favorite cake filling, and frosting too (like the cake pictured above). As my husband says, you could put it on cardboard and it would still taste good. Plus it so easy to make! All you need is chocolate, heavy cream and corn syrup. From there you can add all kinds of flavoring, like coffee or extracts. Here is my chocolate ganache recipe along with some variations like mocha!
When making my ganache recipe the first thing I do is weigh out my chocolate in a microwave safe bowl. I like to use a glass bowl so that I can store the ganache right in it and then reheat it in the microwave if needed. It is important to have the ratio of chocolate to heavy cream measure out in weight. If you don’t have a scale I have found that 1 cup of semi-sweet chocolate chips is about 6 ounces.
Next I weigh out my heavy cream in a microwave safe measuring cup. I’ll microwave it for about 2 minutes until the cream is boiling. If you don’t have a microwave you can always heat the cream on the stove. Once the cream has come to a boil I will add my instant coffee if I’m making mocha ganache. Whisk the instant coffee in so that it completely dissolves, then pour the hot cream over the chocolate.
Don’t touch the bowl for about 5 minutes so the hot cream can melt the chocolate. After about 5 minutes use a whisk to slowly stir the chocolate. It will start to instantly change as the chocolate begins to melt and mix with the cream. You now have a lovely pool of chocolaty goodness. At this stage I often add some corn syrup. The corn syrup gives the ganache a nice shine, plus the added sugar will also increase the stability. If you didn’t choose to make the mocha ganache this would also be when you would add any extracts you would like (I like using almond).
Allow to cool slightly, then you could use it to enrobe a cake or dip the top of a cupcake into the bowl to get a nice thing coating on top. If you are going to use it as a filling or frosting you would need to let it cool completely. Keep any leftovers stored in the fridge. You can always heat it up in the microwave to get it back to spreadable consistency.
Mocha Ganache Recipe
- 1 cup (6 oz) Semi-sweet chocolate chips
- 1/2 cup (4 oz) heavy cream
- 1.5 Tbsp Light corn syrup
- 1.5 teas instant coffee
Place the chocolate chips in a heat proof bowl, set aside
Put the heavy cream into a microwave safe measuring cup or bowl and microwave for 2-3 minutes or until boiling. If you don't have a microwave you can bring to a boil in a saucepan on the stove.
Once the cream is boiling stir in the instant coffee if you want to make mocha ganache. If you want plain ganache leave out the coffee.
Pour the hot cream over the chocolate and let it sit for about 5 minutes so that the chocolate melts.
Using a whisk slowly stir the chocolate until it has completely mixed with the cream. If there are any lumps of un-melted chocolate you can microwave for a few seconds (no more than 10 seconds at a time) to melt it completely.
Stir in the corn syrup and 0.5-1 teaspoons of extract of your choice. Allow to cool before using as a filling or frosting. Store in an air tight container in the refrigerator.
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